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Add a photoServings: 6
Ingredients
- 1Â 1/2 c. Sifted cake flour
- 1 tsp Grated orange zest
- 1 c. Granulated sugar
- 1/3 c. Strained fresh orange juice
- 2 tsp Baking pwdr
- 6 lrg Large eggs, separated
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 5 Tbsp. Unsalted butter, melted
- 1/2 tsp Cream of tartar
- 1 c. Sifted confectioner's sugar
- 2 Tbsp. Fresh orange juice
- 1 tsp Grated orange zest
Directions
- 1. Position a rack in the center of the oven and preheat to 350 degrees F. Have ready an ungreased 10-inch tube pan with a removable bottom. (Don't use a tube pan with a nonstick surface.)
- 2. Sift the flour, half c. sugar, the baking pwdr, and salt into a medium-sized bowl. Form a well in the center and add in the melted butter, orange zest, orange juice, and the yolks, and vanilla. With an electric mixer, beat till smooth, 1 to 2 min.
- 3. In a large bowl combine the egg whites and cream of tartar; beat with an electric mixer till soft peaks begin to create. Gradually beat in the remaining half c. sugar and continue to beat till stiff glossy peaks form. Stir a large spoonful of the whites into the batter to lighten. With a spatula, quickly mix in the remaining egg whites, half at a time, to make a fluffy batter which is even in color. Turn into the ungreased tube pan and bake one hour to one hour and 15 min, till the top springs back when lightly touched and a toothpick inserted emerges without crumbs clinging to it. Immediately invert and let the cake hang upside down till completely cold. (If the pan does not have tabs on it's rim, place tube over the neck of a bottle). Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
- 4. Prepare glaze: In a small bowl combine the confectioner's sugar, orange zest, and orange juice to make a glaze. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature till glaze has set, about one hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 485 | |
| Calories from Fat 131 | 27% |
| Total Fat 14.85g | 19% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 685mg | 29% |
| Potassium 187mg | 5% |
| Total Carbs 79.36g | 21% |
| Dietary Fiber 0.7g | 2% |
| Sugars 51.82g | 35% |
| Protein 9.25g | 15% |
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